Crock Pot Cheese Souffle - Recipes That Crock! (2024)

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Have you ever had a souffle? Better yet, have you ever made a souffle? This Crock Pot Cheese Souffle fromGooseberry Patch’sSlow-Cooker Christmas Favoritesis so simple and delicious!

Crock Pot Cheese Souffle - Recipes That Crock! (2)

Aunt Lou here.

I have always heard of souffle and always thought it sounded quite fancy. This country girl had never had one and definitely hadn’t made one. To be honest, it always intimidated me a bit. I mean, it sounds like something that would be ordered at a fancy business meal.

Crock Pot Cheese Souffle - Recipes That Crock! (4)

Table of Contents

Crock Pot Cheese Souffle

When I saw this Crock Pot Cheese Souffle, I just took a look at the recipe out of curiosity. I was more than pleasantly surprised to see that it is really easy to make and sounded really good!

With my first taste, I was in love. Then Ryder came over, and I had to share…and by share I mean practically give him the rest of my piece. Ah well, I love it when he loves a new recipe!

Crock Pot Cheese Souffle - Recipes That Crock! (5)

Crock Pot Cheese Souffle

Easy and delicious Crock Pot Cheese Souffle

5 from 1 vote

Print Pin Rate

Course: Breakfast

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 4

Author: Aunt Lou

Ingredients

Instructions

  • Spray your crock pot with cooking spray

  • Place half of your bread in the bottom of your crock pot

  • Cover with half of your cheese

  • Repeat your layers

  • Beat together the rest of your ingredients in a large bowl

  • Pour this mixture over the top of your bread and cheese

  • Cover and cook on low for 3-4 hours (it should be set up when it is done)

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Crock Pot Cheese Souffle - Recipes That Crock! (7)

Slow Cooker Recommendation

I used myHamilton Beach Programmable Insulated Slow Cookerfor this one, so clean up was easy, peasy, lemon squeezy! Your favorite 5-6 quart slow cooker should work just fine.

Crock Pot Cheese Souffle - Recipes That Crock! (8)

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Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.

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Comments

  1. Crock Pot Cheese Souffle - Recipes That Crock! (11)Sue says

    Could you use the casserole crock pot for this? Looks awesome.

    Reply

    • Crock Pot Cheese Souffle - Recipes That Crock! (12)Aunt Lou says

      Crock Pot Cheese Souffle - Recipes That Crock! (13)
      Hi Sue!

      I haven’t tried this recipe in my casserole crock pot, but think it could work. If your unit does not cook evenly, make sure you rotate the insert halfway through cooking so that it cooks evenly. If you give it a try, let me know how it goes!

      Aunt Lou

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Crock Pot Cheese Souffle - Recipes That Crock! (2024)

FAQs

What kind of cheese is used in soufflé? ›

The last key ingredient in a cheese soufflé is the cheese. You can use various types, but a flavorful, good melter like Gruyère or cheddar is ideal.

What makes soufflé difficult? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What to serve with cheese soufflé as a main course? ›

Savory Pair-ups: 7 BEST Side Dishes to for Cheese Soufflé
  • Meat. • 1 Mashed potatoes with bacon.
  • Produce. • 1 Buttered green beans. • 1 Green salad with vegetables. • 1 Scalloped potatoes.
  • Condiments. • 1 Biscuits and gravy.
  • Pasta & Grains. • 1 Angel hair pasta.
  • Bread & Baked Goods. • 1 Bread rolls.

What is the recipe ingredient that causes a soufflé to rise when it is baked in a hot oven? ›

When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.

What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

Why did my soufflé fall apart? ›

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse. Get your timing wrong--souffles have no tolerance for late-to-the-table dinner guests--and your souffle will fall.

Why does my soufflé taste eggy? ›

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

Can you eat cheese soufflé next day? ›

You can make souffles ahead of time in two ways. Bake them once as below and then freeze, defrost thoroughly and rebake. The mixture is also forgiving enough to be stored in a fridge for up to two days before baking again when you are ready to serve.

How long does cheese soufflé last? ›

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days.

What is another name for a soufflé dish? ›

So, you may call them sauce cups, cheese pipkins, oyster cups, monkey dishes, or souffle cups. All of these items are often collectively referred to as “ramekins.”

What can I use if I don't have a soufflé dish? ›

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

What is in Panera soufflé? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

What does cream of tartar do in soufflé? ›

The acid in cream of tartar helps strengthen and stabilize the proteins in the egg whites—making the foam studier and less likely to collapse. Think of cream of tartar as your insurance policy for soufflés that rise perfectly!

What is a cheese soufflé in French? ›

Soufflé Au Fromage avec Herbes (Cheese Souffle) Simply Luxurious. A surprisingly simple French dish perfect for lunch or a light dinner.

What is Panera soufflé made of? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

What is a soufflé made of? ›

A soufflé is an indulgent dish made by lightening a base of sugar and egg yolks with whipped egg whites and baking until tall and puffed. As it bakes, the egg whites expand with air, allowing it to rise. Egg whites are key to keeping every soufflé delicate and light as air.

What is Japanese soufflé made of? ›

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites.

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